Cashew Chicken & Fried Rice

Cashew Chicken

1 lb. boneless, skinless chicken breasts

1/2 lb. peapods

1/2 lb. mushrooms (I omit these, not a fan of the texture)

4 green onions

1/2 lb. bean sprouts

1 c. celery

1/2 lb. water chestnuts

1 c. chicken broth

1/4 c. soy sauce

2 T. corn starch

1/2 t. sugar

1/2 t. salt

1 c. cashews

1. Wash chicken thoroughly. Cut chicken into bite-size pieces.

2. Wash and slice veggies into bite-size pieces.

3. In a small mixing bowl, combine corn starch, soy sauce, sugar & salt.

4. In a large skillet, add a small amount of cooking oil and heat until hot.

5. Add chicken to skillet and cook over medium heat until completely cooked through.

6. Add peapods, celery, mushrooms, water chestnuts, and broth.

7. Cover mixture and cook for two minutes.

8. Add bean sprouts, onions, and cashews.

9. Simmer for one minute and add soy sauce mixture, stirring constantly until thickened.

10. Serve immediately over hot rice.

Fried Rice

1 1/2 c. long grain white rice

1 lb. bacon

2 eggs

1 bunch green onions

1 T. soy sauce

1. Cook white rice according to package directions and set aside. (I throw mine in the rice cooker and make the chicken, then start this recipe, and the rice is done just in time to add it at the end)

2. Cut bacon into quarters before cooking.

3. In a large skillet, fry bacon until crisp. Remove from skillet and pat off grease. Set aside.

4. Drain grease, but do not clean pan.

5. Scramble the eggs in the remaining bacon grease and season with salt and pepper.

6. Chop green onions and cook with eggs until tender.

7. Return rice and bacon to skillet with eggs and onions.

8. Add soy sauce a small amount at a time until the right taste is reached. (This is fun because you get to keep eating the fried rice!)